Healthy Carrot Cake
Description: 🥕 This is a really good lower-fat version of carrot cake, perfect for those looking for a healthier option without sacrificing flavor. It’s adapted from a recipe found in the book “Dr. Cookie,” which specializes in creating healthier versions of popular desserts.
- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Total Time: 50 minutes
- Recipe Category: Dessert
- Keywords: Vegetable, Healthy, Thanksgiving, < 60 Mins
Nutritional Information (per serving):
- Calories: 411.1
- Fat: 10.1g
- Saturated Fat: 3.7g
- Cholesterol: 32.5mg
- Sodium: 393.6mg
- Carbohydrates: 75.8g
- Fiber: 2.8g
- Sugar: 52.1g
- Protein: 6.9g
Ingredients:
- 1 3/4 cups flour
- 2/3 cup whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 egg
- 1 cup brown sugar
- 2 cups shredded carrots
- 1 1/4 cups buttermilk
- 1/4 cup crushed pineapple
- 3/4 cup raisins
- 8 ounces cream cheese (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons skim milk (for frosting)
Instructions:
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Preheat Oven: Preheat your oven to 350°F (175°C).
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Prepare Pan: Coat a 9×13 inch pan with cooking spray and lightly dust with flour. Tap out any excess flour.
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Prepare Dry Ingredients: In a medium bowl, whisk together the flours, baking soda, cinnamon, nutmeg, and salt. Set aside.
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Prepare Wet Ingredients: In a large mixing bowl, beat together the egg, egg whites, brown sugar, and oil using an electric mixer until smooth.
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Incorporate Carrots: Add the shredded carrots to the wet mixture and beat for about 1 minute until well combined.
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Add Remaining Wet Ingredients: Mix in the buttermilk, crushed pineapple, and raisins, beating again until fully incorporated.
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Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, beating until well mixed.
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Bake: Scrape the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean.
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Cool: Allow the cake to cool in the pan on a wire rack.
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Prepare Frosting: In a separate mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth using an electric mixer set at medium-high speed. Gradually add the skim milk, one teaspoon at a time, until the frosting reaches a spreadable consistency.
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Frost the Cake: Once the cake has completely cooled, frost it with the prepared cream cheese frosting.
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Storage: Store the frosted cake in the refrigerator, either in the pan or covered with plastic wrap, to keep it fresh.
This Healthy Carrot Cake is a delightful treat that’s perfect for any occasion, whether it’s a special celebration or simply a craving for something sweet yet nutritious. Enjoy each moist and flavorful bite guilt-free, knowing that you’ve made a healthier choice!
